In-N-Out Burgers has a rich history that has generated a loyal consumer base. Harry Snyder introduced California's first drive-thru hamburger stand in a space barely 10 feet square at Francisquito and Garvey in Baldwin Park (In-N-Out Burger, N.d. ). This entrepreneur would wake up every day before dawn and go to the meat and produce markets to pick out fresh ingredients that would be used in the burger preparation for that day. The same strategy is still in use today as each location of the business receives their ingredients fresh in the morning for that day's estimated demand. The beef that they use to cook the burgers is never frozen and this improves the quality of the food that they serve.
Analysis
Part of In-N-Out's success is embedded into the simplicity of the operating model. The company only serves burgers, fries, and drinks which makes their product offering one of the simplest in the industry. Most fast food franchises have expanded their menus significantly and their kitchens appear to be complicated arrangements of all kinds of different contraptions. However, In-N-Out still prepares food much like it did in the beginning. The company explains it this way (In-N-Out Burgers, N.d.):
We make them from fresh, 100% pure beef. They are free of additives, fillers and preservatives of any kind. But the focus on quality starts well before we deliver our hamburger patties to our stores. We own and operate our own patty-making facilities in Baldwin Park, California and Dallas, Texas. Since we only serve burgers, fries and drinks, making a high-quality hamburger patty is everything to us.
It is not only the menu that is simplified. The ingredients are delivered from the company's internal...
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